Studies on Fermentation of Soysauce Mash

Part I. Effect of components in soysauce on growth of microorganisms

Abstract

It was recognized that the microorganisms of brewing soysauce, Pediococcus soyae (P.s.), Saccharomyces rouxii (S.r.), Saccharomyces rouxii var. halomembranis (S.h.) and Torulopsis versatilis (T.v.) were more tolerable against sodium chloride (NaCl), ethanol (Alc.), total nitrogen (T.N.) and ether extract of soysauce (E.E.). Inhibition-rates of NaCl, T.N., Alc. and E.E. on growth of P.s., S.r., S.h. and T.v. were analyzed by statiscal methods (duality grouping method).
The resuls were as follows:
(1) Inhibition-rates of NaCl and Alc.
P.s.: NaCl=38.9%^**, Alc.=35.2%^** S.r.: NaCl=16.6%^*, Alc.=67.1%^**
S.h.: NaCl=17.0%^*, Alc.=65.0% T.v.: NaCl=16.8%^*, Alc.=64.5%^**
(2) Inhibition-rates of NaCl and T.N.
P.s.: NaCl=58.0%^**, T.N.=20.0%^* S.r.: NaCl=50.3%^**, T.N.=30.1%^*
S.h.: NaCl=55.0%^**, T.N.=25.0%^* T.v.: NaCl=53.2%^**, T.N.=28.0%^*
(3) Inhibition-rates of NaCl and E.E.
P.s.: NaCl=43.0%^**, E.E.=33.4%^** S.r.: NaCl=5.8%, E.E.=55.6%^**
S.h.: NaCl=5.5%, E.E.=60.1%^** T.v.: NaCl=6.0%, E.E.=50.0%^**
* significant at 5% level ^** significant at 1% level